Perfect Keto Pancakes Recipe (2024)

Welcome to this recipe for making keto pancakes, a delightful breakfast option that aligns perfectly with a low carb and keto-friendly lifestyle.

In this post, I will share a simple recipe that tastes, looks and has the same texture as traditional pancakes... without the carb load. This recipe is ideal for anyone looking to enjoy a satisfying start to their day.

This keto pancake recipe is: LOW CARB, KETO-FRIENDLY and GLUTEN-FREE.

Inspiration for this keto pancakes recipe

In 2017, I started my journey into the low carb lifestyle. This change was difficult in some ways, and for me, one of them was saying goodbye to traditional pancakes. I love pancakes.

Recently, I've been experimenting with monk fruit sweetener and almond flour. These two ingredients have allowed me to recreate the taste, appearance, and texture of classic pancakes, while staying true to my low carb choices.

After extensive trial-and-error, I've finally come up with a recipe that works... time and again. It's so good that my kids don't even know the difference between this recipe and traditional pancakes.

Is this keto pancakes recipe truly low carb or keto?

When it comes to categorizing this keto pancakes recipe, it's both low-carb and keto-friendly, making it an excellent choice for anyone following either dietary path... Keep in mind that this is a treat that is higher in carbs than eggs or avocado.

Whether monitoring your carb intake or seeking alternative breakfast choices, these keto pancakes offer the perfect balance of flavor and deliciousness.

What are the ingredients to make keto pancakes?

Can you make keto pancakes with coconut flour?

Yes, you can make keto pancakes with coconut flour. It's an alternative to almond flour, known for its absorbency and slightly sweet taste. Remember that coconut flour requires more liquid and eggs in the batter to achieve consistency.

Can you make keto pancakes with cream cheese?

Yes, cream cheese is a fantastic ingredient for keto pancakes, adding a rich, creamy texture and a subtle tangy flavor. When using cream cheese, blend it well with the wet ingredients before adding the dry ingredients to ensure a smooth batter without lumps.

HOW TO MAKE KETO PANCAKES

To start making your keto pancakes, first prepare your batter. In a blender, combine the ingredients. Blend well to ensure a uniform and lump-free batter. Allow the batter to sit for a few minutes; this rest time lets it thicken slightly, which is key for that perfect pancake consistency.

When it's time to cook, heat a non-stick pan or griddle over medium heat and lightly grease it with butter. Carefully pour the batter onto the hot pan in a circular motion, looking for uniform thickness.

Watch for bubbles to form on the surface and for the edges to firm up, indicating it’s time to flip. Cook the second side until it's golden brown. Serve these delightful keto pancakes hot, topped with butter or fresh berries for a delicious, satisfying breakfast.

MAKE YOUR OWN KETO PANCAKES AT HOME

I've highlighted some of the steps to recreating this keto pancake recipe right in your kitchen. If you have questions, please ask in the comments!

Can you make the keto pancake dry mix and use it later?

Making a dry mix for later use is a great time-saver. Combine all the dry ingredients appropriately and store them in an airtight container. When ready to use, add the wet ingredients to the mix for fresh pancakes. Keep in mind that baking powder has a shelf life!

What type of syrup can you use on keto pancakes?

For keto pancakes, opt for sugar-free syrups that are sweetened with keto-friendly sweeteners like erythritol, stevia, or monk fruit. Several brands offer maple-flavored or other sugar-free syrup varieties perfect for a low carb diet.

Storage, Freezing, and Reheating Keto Pancakes

Storing: Once cooled, place the keto pancakes in an airtight container or a resealable plastic bag. They'll stay fresh in the fridge for up to 5 days, making them a great make-ahead option.

Freezing: For longer storage, freezing is the way to go. Add parchment paper layers to prevent the pancakes from freezing together. Store them in the freezer for up to 3 months. To avoid freezer burn, ensure they're sealed tightly.

Reheating: When you're ready to enjoy your keto pancakes again, reheating is simple. If they're frozen, there's no need to thaw them first. Warm them in a toaster on a medium setting or heat a skillet over medium heat and cook the pancakes for a minute or two on each side.

This method brings back a bit of the original crispness and flavor, making your pancakes just as delicious as when they were first made.

Want more low carb breakfast options? Look at these recipes:

LOOKING FOR SOME DELICIOUS TOPPINGS FOR THE KETO PANCAKES?

Try some of these recipes... the blueberry compote is simply amazing.

Easy Keto Whipped Cream: Add a luxurious touch to your keto pancakes with this Easy Keto Whipped Cream, a light and fluffy topping ready in less than 10 minutes.

Low Carb Blueberry Compote: This Low Carb Blueberry Compote is a delightful blend of sweet and tart flavors, making it a perfect topping to make these pancakes sing.

Fresh Peach Compote (Not Low Carb): For a summery twist, top your pancakes with this Fresh Peach Compote, offering a naturally sweet, juicy flavor that’s a treat for those non-low-carb days.

Over the last year, I've fallen off the low carb way of eating and I know I'm not the only one. I've gained back over 50lbs and have tried desperately to kick-start myself back into ketosis... but it hasn't worked so far.

It's been a long and painful journey gaining so much weight back. I've learned that restarting low carb is so much harder than I'd ever imagined, but I have a plan that I want to share.

I will be documenting my return to the low carb lifestyle on this site. If you're interested in following along, be sure to subscribe below.